{"id":507,"date":"2020-12-01T20:44:46","date_gmt":"2020-12-01T20:44:46","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-natalie\/?p=507"},"modified":"2020-12-02T06:06:43","modified_gmt":"2020-12-02T06:06:43","slug":"the-secret-ingredient-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-natalie\/the-secret-ingredient-chocolate-chip-cookies\/","title":{"rendered":"The secret ingredient chocolate chip cookies."},"content":{"rendered":"\n

These were some of the best cookies i’ve ever had. The crisp-gooey ratio was perfect, the taste was amazing, and it was a perfect post slaughter treat. What’s the secret ingredient? Blood! The blood acts as a binder and is similar to eggy consistency when it is cooked. You can’t even tell there is blood in them, you don’t taste it at all other than the perfect level of saltiness. We received 4 cups of blood from pig #2. Thats a whole two cups more than the first pig, so we had a lot more options and opportunities to create fun recipes. My son was hesitant to eat blood sausage (naturally), so I gave him one of these cookies and he loved it. I told him there was blood in them and he nodded with approval. That same night he decided to indulge in some of our italian blood sausages. We made a few more batches for the freezer. <\/p>\n\n\n\n